Recipe was submitted into February’s Food Challenge (2011) by Barbara M.
- ¾ pound thin spaghetti
- 2 tablespoons butter
- 6 oz. good dark chocolate chopped
- ¼ can sweet condensed milk
- 2 tablespoons raw sugar
- 1/3 cup Frangelico liqueur
- ¼ cup toasted hazelnuts chopped
- 3 tablespoons candied orange peel
- 1 oz. Frangelico liqueur
- 2 tablespoons good coca
- 2 tablespoons sugar
- 1 cup whipped cream
- 12 Fresh mint leaves
Prepare spaghetti as directed on package.
In microwavable bowl place sweet condensed milk and raw sugar heat for 1-½ minutes. Remove from microwave stir well add chopped chocolate and stir until melted add Frangelico and 2 tablespoons candies orange peel stir to incorporate liqueur, orange peel and 2/3 of toasted hazelnuts set aside.
In large sauce pan on medium heat add 2 tablespoons butter remove spaghetti from pot and drain. When butter is melted add spaghetti and sauté for 3 minutes then add chocolate hazelnut sauce and toss well.
To prepare martini glasses place 1 oz. Frangelico in a large saucer. In another large saucer add coca and sugar together mix well.
Place martini glass upside down into Frangelico and the rim in coca sugar mixture. With tongs swirl chocolate hazelnut spaghetti into glass makes sure you get sauce too, top with whipped cream, chopped hazelnuts, orange peel and 2-mint leave.
Wonderful taste and great party conversation.